JPS596648B2 - pot type cooking utensils - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a pot-shaped cooking utensil for cooking meat, fish, etc.

Conventionally, it has been common to use a frying pan to grill meat, etc. with oil applied to it.

In this case, the frying pan is covered with an appropriate lid so that the top and bottom surfaces of the meat, etc. are heated evenly, and for this purpose, many pots have been devised that are sealed in advance.

However, in order to grill meat, etc. on the bottom plate of a pot, it is necessary to have a liquid from the fat of the meat itself or oil added from outside, so one side of the meat is soaked in liquid and the bottom plate is If you hold it with a gridiron screen, one side will receive excessive steam or smoke, which may deteriorate the taste.

On the other hand, this invention obtains delicious dishes by steaming the entire surface of meat with appropriate steam and smoke.To explain an embodiment of this invention, in Fig. 1, 1 is a pot part; , an annular pocket part 3 is formed on the peripheral wall connected to the bottom plate 2, with its base projecting in a stepped manner and with its outer periphery as a hanging edge, and a ventilation hole 4 located within the pocket part 3 to communicate the inside and outside. ... are installed in a row.

A catch seat 5 is provided on the inner surface of the circumferential wall of the pot portion 1 in a raised position above the ventilation holes 4, and a wire mesh 6 is removably mounted on the catch seat 5.

Next, reference numeral 8 denotes a lid portion, which is mounted with its lower edge engaged with the mouth edge of the pot portion 1 to form a sealed main body.

The lid part 8 is formed into a dome shape that protrudes upward, and has an exhaust pipe 9 erected in the center.A lid plate 10 is attached to the upper end of the exhaust pipe 9 with a hinge 11 so that it can be opened and closed. The part 8 can be raised and lowered vertically by pulling up a sling 12 attached to its center via a pulley.

Note that the cover plate 10 is provided with a notch 10a sandwiching the hanging rope 12 so that it can be opened and closed regardless of the hanging rope 12.

FIG. 2 shows a modified example of FIG. 1, in which the pot portion 1 is formed with a curved edge that extends the peripheral wall edge outward, ventilation holes 4 are provided near the upper edge, and the lid portion 8 has a lower edge with a conical slope and is covered with the pot portion 1, and an annular pocket portion 3 is formed at the base of the sealing body via the lower edge of the lid portion 8 and the curved edge of the pot portion 1. It has become so.

In addition, in the one shown in FIG. 2, the catch that supports the wire mesh 6 is formed as several protrusions 5a, and the ventilation holes 4...
Although they are provided in stages, they may be constructed in the same manner as in FIG.

With the above configuration, this invention places meat 7 on a wire mesh 6 as shown in FIG.
When heated on the top, the meat 1 is grilled by the hot air rising from the heated bottom plate 2, and at this time, the fat oozing and dripping from the grilled meat 7 is grilled on the bottom plate 2 and the steam generated and The meat is grilled in an airtight container surrounded by smoke and formed through the lid part 8. However, in this invention, especially since the annular pocket part 3 is formed around the peripheral wall, it is not possible to remove the meat from the gas stove 13. In addition to heating the bottom plate 2, the hot air is collected in this pocket portion 3, and
It flows into the pot part 1 through the ventilation holes 4 located in the pocket part 3, goes around the underside of the wire mesh 6, heats the fat vapor and smoke, passes through the mesh of the wire mesh 6, and then closes the lid. It fills into part 8.

In other words, in the conventional hermetic pot, the meat is only steam-broiled using the internal air heated through the bottom plate, so both sides of the meat cannot be grilled evenly, and one side is unnecessarily exposed to steam and smoke. In this invention, dry heated air from the outside is sent through the ventilation holes 4, and this heated air is supplied to the annular pocket portion 3. Since the wind speed is continuous, after the meat 7 is heated, convection is actively carried out along the mood-shaped inner surface of the lid part 8, and in this way, the meat 7 can be grilled over the entire surface in a rational manner. .

While heating in this manner, the lid plate 10 is slightly opened to adjust the amount of hot air, and then the lid portion 8 is slightly lifted by the hanging rope 12 to check the degree of baking inside.

As described above, the present invention has many advantages such as being able to prepare delicious cooked foods and making the cooking process easy.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal side view, and FIG. 2 is a longitudinal side view showing a modification of FIG. 1. Codes in the figure: 1 is the pot part, 2 is the bottom plate, 3 is the pocket part, 4 is the ventilation hole, 5 is the catch seat, 6 is the wire mesh, 8 is the lid part, 9 is the exhaust pipe, 10 is the lid plate, 12 is the The hanging rope 13 indicates a gas stove.

Claims (1)

[Claims] 1. A dome-shaped lid part with an exhaust pipe protruding from the center is mounted on the pot part which is open at the top and covered with wire mesh near the upper edge, and an annular pocket part which opens downward is placed at the base of the peripheral wall. In addition to forming a sealed main body having a lid, a vent hole is arranged in advance in this pocket portion, one end of which communicates with the lower part of the wire mesh of the pot portion, and furthermore, the lid portion is suspended so as to be able to rise and fall from an upper proper position via a hanging rope, A pot-shaped cooking utensil with a lid attached to the exhaust pipe that can be opened and closed.